Ingredients

• 1 pound fresh thin Chinese egg noodles, or 10 ounces fresh or dried ramen
• 1/4 cup rice vinegar
• 3 tablespoons sesame paste, almond butter, or peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon dark sesame oil
• 1 teaspoon or more chili-garlic sauce
• 2 scallions, trimmed and thinly sliced
• 6 springs fresh cilantro, stems trimmed

Instructions

1. Bring a large pot of water to a boil over high heat. Cook the noodles until tender yet firm, about 2 minutes for fresh Chinese noodles, 10 seconds for fresh ramen, and 3 minutes for dried ramen. Drain the noodles and shock in ice-cold water. Drain again.
2. In a large bowl whisk together the vinegar, sesame paste, soy sauce, honey, sesame oil, and chili-garlic sauce until smooth. Add the noodles and toss well to distribute the sauce evenly throughout. Garnish with the scallions and cilantro and serve at room temperature or slightly chilled.